Print Options

 
 
 
 Print
Turkey Mashed Potato Chimis Recipe

Turkey Mashed Potato Chimis Recipe

A little creative recycling will take your post-holiday morsels from boring to brilliant. A homemade sauce of pumpkin puree and chipotle peppers gives these delicious chimis a spicy-sweet finish.—Sherri Gordon, Olmsted Falls, Ohio
TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD:12 servings

Ingredients

  • 4 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup butter, cubed
  • 1/4 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cubed cooked turkey breast
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 12 flour tortillas (8 inches), warmed
  • 5 tablespoons butter, melted
  • CHIPOTLE PUMPKIN SAUCE:
  • 1 cup canned pumpkin
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1 cup salsa
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup heavy whipping cream

Directions

  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  • 2. Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese.
  • 3. Brush tortillas with melted butter. Place 2/3 cup potato mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in two greased 13x9-in. baking dishes. Brush with leftover melted butter.
  • 4. Bake, uncovered, at 375° for 35-40 minutes or until edges are lightly browned.
  • 5. In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving. Yield: 12 servings.

Nutritional Facts

1 chimichanga with 2 tablespoons sauce equals 467 calories, 23 g fat (13 g saturated fat), 98 mg cholesterol, 629 mg sodium, 38 g carbohydrate, 2 g fiber, 26 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer